This traditional Turkish spinach borek represents the pinnacle of Ottoman cuisine, combining paper-thin homemade pastry with a richly seasoned spinach filling. This labor of love creates flaky, golden layers that encase perfectly spiced spinach and onions, resulting in a dish that’s both elegant enough for special occasions and comforting enough for everyday meals. The art of making borek from scratch connects you to centuries of Turkish culinary tradition while delivering an incredibly satisfying and nutritious meal.
Ingredients
For the Pastry Dough:
- 15 teaspoons (75g) salt
- 2 cups (480ml) hot water
- 7 cups (875g) pastry flour or all-purpose flour
- 150g (⅔ cup) butter, melted
- ½ Turkish tea glass (60ml/¼ cup) vegetable oil
For the Spinach Filling:
- 5-6 tablespoons (75-90ml) olive oil
- 2 small onions, finely chopped (approximately 300g)
- 650g fresh spinach, thoroughly washed and chopped
- 15 teaspoons (75g) red pepper flakes (pul biber)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For Assembly and Finishing:
- Extra vegetable oil for brushing
- 2 tablespoons black cumin seeds (nigella seeds)
- Additional melted butter for final brushing
Traditional Accompaniments:
- Turkish yogurt or tzatziki sauce
- Ayran (Turkish yogurt drink)
- Mixed olives
- Turkish white cheese or feta
- Fresh tomatoes, sliced
- Fresh cucumbers, sliced
Step-by-Step Instructions
Preparing the Pastry Dough
Step 1: In a large mixing bowl, dissolve the 15 teaspoons of salt completely in the hot water. Stir until the salt is fully dissolved and the water is clear. Allow the mixture to cool slightly until it’s warm but not scalding.
Step 2: Begin adding the pastry flour gradually to the salted water, stirring continuously with a wooden spoon. Add approximately 2 cups of flour at first, mixing until a shaggy dough begins to form.
Step 3: Continue adding flour gradually while mixing until you can no longer stir with a spoon. Turn the mixture out onto a clean work surface and begin kneading by hand, adding the remaining flour as needed.
Step 4: Knead the dough vigorously for 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch. The dough should be soft and pliable, not sticky or dry. Adjust with small amounts of water or flour if necessary.
Step 5: Form the dough into a smooth ball, place it in a lightly oiled bowl, and cover with a damp kitchen towel. Let the dough rest for 10 minutes to allow the gluten to relax.
Dividing and Resting the Dough
Step 6: After the initial rest, turn the dough out onto a lightly floured surface and divide it into 18 equal portions using a sharp knife or bench scraper. Each piece should weigh approximately 50-60g.
Step 7: Roll each portion into a smooth ball by cupping it in your palm and rolling it against the work surface. Place all the dough balls on a floured tray or baking sheet.
Step 8: Cover the dough balls with a slightly damp kitchen towel and let them rest for another 10 minutes. This second rest is crucial for achieving paper-thin layers.
Creating the Butter-Oil Mixture and Layering
Step 9: In a small bowl, combine the melted butter with the ½ Turkish tea glass of oil. Mix well to create a smooth butter-oil mixture that will be used for brushing between layers.
Step 10: Working with one dough ball at a time, roll each ball out on a lightly floured surface into a thin circle approximately 20cm (8 inches) in diameter. The dough should be thin but not transparent.
Step 11: Brush each rolled circle generously with the butter-oil mixture, ensuring complete coverage from edge to edge.
Step 12: Stack the brushed circles in groups of three, creating 6 stacks total. Each stack should have 3 layers with butter-oil mixture between each layer and on top.
Step 13: Cover the stacks with plastic wrap or a damp towel and let them rest for 30-35 minutes. This extended rest allows the dough to relax further and makes final rolling easier.
Preparing the Spinach Filling
Step 14: While the dough stacks are resting, heat the olive oil in a large skillet or wide pan over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they become translucent and lightly golden.
Step 15: Add the chopped spinach to the pan in batches if necessary, as fresh spinach takes up considerable space initially. Cook, stirring frequently, until the spinach wilts completely and releases its moisture.
Step 16: Continue cooking the spinach mixture for 8-10 minutes, stirring occasionally, until most of the liquid has evaporated. The mixture should be relatively dry to prevent soggy borek.
Step 17: Season the spinach mixture with the red pepper flakes, salt, and black pepper. Stir well to distribute the seasonings evenly throughout the mixture.
Step 18: Remove the spinach filling from heat and set aside to cool completely. The filling must be at room temperature before assembly to prevent the dough from becoming soggy.
Final Assembly and Shaping
Step 19: Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper or lightly grease it with oil.
Step 20: Working with one stack at a time, roll out each 3-layer stack on a lightly floured surface until it’s approximately 40cm (16 inches) in diameter and paper-thin. You should be able to see your hand through the dough when held up to the light.
Step 21: Spread approximately 2-3 tablespoons of the cooled spinach filling along one edge of the rolled-out dough, leaving a 2cm border on the sides and bottom.
Step 22: Carefully roll the dough around the filling, creating a tight log. Tuck in the sides as you roll to prevent the filling from escaping during baking.
Step 23: Place the filled borek seam-side down on the prepared baking sheet. Repeat this process with all remaining dough stacks and filling.
Final Preparation and Baking
Step 24: Brush the tops and sides of all borek rolls generously with additional oil to ensure a golden, crispy exterior during baking.
Step 25: Sprinkle the black cumin seeds evenly over the tops of the borek rolls, pressing them gently into the surface so they adhere during baking.
Step 26: Using a sharp knife, make 3-4 shallow diagonal cuts across the top of each borek roll. This allows steam to escape and prevents the pastry from splitting during baking.
Step 27: Bake for 45-50 minutes, rotating the baking sheet once halfway through, until the borek are deep golden brown and crispy on all sides.
Step 28: Remove from the oven and let cool for 5-10 minutes before serving. This brief cooling period allows the layers to set and makes slicing easier.
Nutritional Information
Prep Time: 2 hours (including resting time)
Cooking Time: 50 minutes
Total Time: 2 hours 50 minutes
Servings: 12-15 portions
Per Serving (approximate):
- Calories: 285
- Carbohydrates: 42g
- Protein: 8g
- Fat: 10g
- Fiber: 4g
- Sugar: 3g
- Sodium: 465mg
- Iron: 3.2mg (from spinach)
Variations and Substitutions
Cheese Spinach Borek: Add 200g of crumbled feta cheese or Turkish white cheese to the spinach filling for extra richness and protein. Reduce the salt in the filling accordingly.
Meat Borek: Replace the spinach filling with a mixture of 500g ground lamb or beef, sautéed onions, and traditional Turkish spices including cinnamon, allspice, and pine nuts.
Whole Wheat Version: Substitute up to half of the pastry flour with whole wheat flour for added nutrition. You may need to add slightly more water to achieve the proper dough consistency.
Vegan Option: Replace the butter in the dough with additional vegetable oil or vegan butter substitute. Ensure all accompaniments are plant-based.
Herb Enhancement: Add 2 tablespoons of fresh dill and 1 tablespoon of fresh mint to the spinach filling for additional Mediterranean flavors.
Make-Ahead Method: Assemble the borek completely, then freeze on baking sheets. Once frozen solid, transfer to freezer bags and store for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.
Frequently Asked Questions
Can I use store-bought phyllo dough instead of making my own? While homemade dough provides superior flavor and texture, you can substitute with store-bought phyllo dough. Use 12-15 sheets, brushing each with the butter-oil mixture and layering in groups of 3-4 sheets before filling and rolling.
Why is my borek not crispy enough? Ensure the spinach filling is completely cooled and relatively dry before assembly. Also, brush generously with oil before baking and avoid covering the borek while they’re cooling, as trapped steam will soften the crust.
How do I store leftover borek? Store cooled borek in the refrigerator for up to 4 days in an airtight container. To restore crispiness, reheat in a 180°C (350°F) oven for 8-10 minutes rather than using a microwave.
Can I prepare the dough a day ahead? Yes, you can prepare the dough through the first rest, wrap tightly in plastic wrap, and refrigerate overnight. Bring to room temperature before dividing and proceeding with the recipe.
What’s the best way to reheat borek? For best results, reheat leftover borek in a preheated 180°C (350°F) oven for 8-12 minutes until heated through and crispy. Avoid microwaving as it will make the pastry soggy.
This authentic spinach borek represents the heart of Turkish home cooking, where time and care transform simple ingredients into extraordinary culinary experiences. The contrast between the crispy, flaky exterior and the savory, herb-scented spinach filling creates a dish that’s both satisfying and sophisticated. Serve alongside traditional Turkish accompaniments for a complete cultural dining experience that celebrates the rich heritage of Ottoman cuisine while providing a nutritious, flavorful meal that brings families together around the table.